Caldo Gallego Galician Stew Recipes

CALDO GALLEGO

Steps:

• Heat olive oil in a stockpot over medium heat. Cook and stir onion in the hot oil until translucent, 5 to 10 minutes. Add garlic; cook and stir until fragrant, about 2 minutes.
• Stir chorizo and ham into onion mixture and cook until lightly browned, 3 to 4 minutes. Mix potatoes and turnips into chorizo mixture; pour in chicken stock. Bring stock to a boil, reduce heat to medium-low, cover stockpot, and simmer until potatoes and turnips are tender, about 20 minutes.
• Increase heat to medium and stir cannellini beans and turnip greens into soup; cook until greens are desired tenderness, at least 3 minutes.

CALDO GALLEGO

Steps:

• In a large soup pot or Dutch oven, heat the olive oil and add the ham hock, onions, and pepper and cook, stirring occasionally, until slits of ham hock have begun to open and vegetables are soft, about 8 minutes. Add the garlic, bay leaf, 1 teaspoon of the salt, pepper, to taste, and paprika and cook for 1 minute longer. Add 9 cups of water, bring to a boil, reduce heat to a simmer and cook for 1 hour. Drain the white beans and add them to the pot. Return to a simmer and continue to cook at a simmer until beans are just beginning to get tender, about 1 hour longer. Remove the ham hock and, when cool enough to handle, remove the meat from the hock and shred into bite size pieces. (Discard skin and bones.) Return the meat to the pot along with the remaining salt (or to taste), potatoes, turnip greens, and chorizo and continue to cook until beans have broken down slightly, potatoes and greens are very tender, about 1 hour longer. Remove the bay leaf and serve hot.
• Note: you may have to add a bit more water if the soup gets too thick during the lengthy cooking time.

CALDO GALLEGO

Steps:

• Rinse beans, cover with 6 cups of water in a large Kettle, soak overnight.
• When ready to cook , add additional 1 quart water w/ the salt pork and ham bone.
• Bring to a boil. Cover, reduce heat and simmer about 2 1/2 hours or until beans are tender.
• Add potatoes and collards or mustard greens [If using spinach add later with the chorizos]. Simmer 20 minutes.
• Cut chorizos in 1-inch pieces. Add to beans and cook 10 min longer. Taste and add salt if necessary [ I doubt it]. If too salty, add additional water.
• Remove ham bone. Cut off meat and return meat to stew. Serve in soup bowls.

CALDO GALLEGO (GALICIAN STEW) RECIPE

Steps:

• 1)Soak beans and smoked ham hock overnigh atleast 12 hours in lots of water in a large pot. (2)Next day pour out water and rinse beans and ham hock well, leave beans in the large pot, in a seperate pot boil ham hocks for 30 minutes, drain and rinse (this is to get rid of excess saltiness). (3)Now put ham hocks together with beans, add the "salted pork", add enough water to submerge the ham hocks and "salted pork", bring to a boil, add pork or beef meat if using cover and lower heat to medium low and simmer for 50- 60 minutes. DO NOT UNCOVER! OR IT MAY TAKE LONGER. When done turn off heat until your ready to add everything else. (4)Mean while prepare everything else that you'll need later, wash and peel potatoes, cut into large pieces, leave in cold water so they don't discolor, (5)Wash swiss chard well, cut into pieces, remove any ugly parts set aside. (6)Take the casings of the chorizo and cut into semi-thick slices, set aside along with garlic, bell pepper, onions, tomatoes and have spices on hand. (7)When stew has been cooking 50- 60 minutes, turn off like I said before (you don't wanna overcook the beans) , until ready to do the rest. (8)Make "sofrito" heat generous amounts of extra-virgin olive oil on medium heat, add chorizo slices when oil sizzles with it a bit, wait until the chorizo releases some of it's fat and infuses with the oil. Now add bell peppers and onions sautee until translucent and caramelized. (9)Add garlic and sautee until garlic is fragrant and sweet DONT LET IT BURN! Now add the grated tomato (optional) and bring to a boil, now add to the stew. Stir well, add ground cumin, extra-salt if necessary, and potatoes. Bring to a boil for 20 mintues until potatoes are tender. (10) Stir in "Swiss Chard" boil for about 5 mintes or wilted, turn of heat. (11)Here is the final stuff, take out ham hocks, and with a fork, knife and even hands, seperate into bite size pieces, so you can add some ham pieces to the stew when serving (we do this because my Dad doesnt like the soft texture of fatty ham and chewy skin neither does my sister but me, my mom, and my grandma do!) or leave whole and there and 3 lucky people can eat one all to themselves (12)Now pull out salted pork, cut into small chunks, you can throw it back in the pot for some tasty chewy fatty pork or throw it out or heat a pan with nothing on medium add it to the pan, cover with something, move around every 5 minutes for about 20 minutes until it renders it's fat, drain some fat after the 1o minutes and so on, until it is crispy. Set aside and garnish stew with this when serving. HOPE YOU ENJOY MY GRANDMOTHERS "CALDO GALLEGO! Serve with a raw salad, some crusty bread or instead of bread a nice bowl or plate of white rice on the side. Oh and if desired some dessert to top this hardy meal.